Tuesday, January 12, 2010

2006 Wild Lincang Shang Puerh

This tea sample was sent from Stephane of Teamasters a while ago. One checked his online store but apparently this wonderful cake is all sold out... a real pity. One was reminded about this sample a few months back when Hobbes from the Half Dipper did a tasting of this tea (which turned out to be a retasting).

The small, all too familiar, sample pack suggested using half the sample. After the pack was cut open and the soft sweet smell of the dry leaves was taken in, one opted to use the whole sample. One carefully separated some of the leaves from the tightly compressed hull section sample then laid them in small old yixing. With the water boiling at a soft rumble, the tea kettle now hung over the small pot. The leaves were rinsed. Then the first pot was prepared to enjoy.

This first light infusion hits the lips- light, sweet with just a touch of a pungent spice in its finish. This first infusion already shows signs of an expansive mouthfeeling as the whole mouth and throat is gently caressed with each sip. The qi too is quite evident from the first sip. It warms the middle jiao like a lightbulb being turned on in the innards. The warmth slowly resonates throughout.

The boling water is added to the leaves once more. A flash of juicy depth turns sweet then slowly stretches into a crisp alerting spice which lingers on the breath and warms the soul. The mouthfeel coats lips, full tongue, and throat in light pasty chalk. This tea is good... quite good.

The third infusion is prepared. Behind the overly enjoyable mouthfeel a subtle bitterness is now noticed. The taste becomes more pungent and its depth begins to be revealed.

In the fourth infusion one notices tangier notes; the fifth, the spicier notes give way to a longer sweet notes which really extend staying on the breath for as long as it wants; the sixth, more of a crispness; the seventh, a nice light fruitiness is noticed. All of these infusions are enjoyed under the steady backdrop of extended sweetness, far reaching and fully stimulating mouthfeel, and sedateively euphoric qi.

In the eighth, ninth, and tenth infusions the flavour is not as broad or long as it once was but it is just as deep. Spicy complexity hidden in sweet, a drier malty taste, and a mouthfeel that only seems to get better as the session progresses is savored.

There is a silky richness about the taste and feel of this tea that doesn't even waver very late into the session. As a result this tea is enjoyed for many, many infusions over the span of a few cloudy rainy winter days.

Thanks again Stephane.



TeaCast.net said...

Beautiful! This tea obviously goes a long way, and the way you articulate it so well is incredible. You have proven that tea is more than just physical.

Matt said...

Tea Caster,

If the mouthfeel stays, one keeps drinking.

That is ones unoffical policy on tea drinking. :)

Keep up the teacasts.


Stephane said...

I'm glad it brought you some peace and sweet happiness. You have brewed it very gracefully and were rewarded accordingly.

Happy New Year!

Matt said...


Only had one shot at this beauty and nailed it home.

Thanks again and Happy New Year to you as well.



One has reciently discovered that the hyperlinks in the text of this blog were not distinctly highlighted. It is really too bad beacause there is usually at least a few links per post usually linking the producer or seller of the tea.

One has since rectified this problem by using a more distinct colour.

Happy Linking ;)


terreetfeux said...

When i feel cold, this tea with is tchi give me energy, and i feel happy.
So happy !
This tea is my favorit Young Puerh

Matt I would send you some pictures, Can you give me your E-mail please;

And you can see some more, about 2009 Mungyeong festival on my blog


Again thank you for your blog, I use it like this Young Puerh

Matt said...


Thanks for the kind words.

We can both agree that this tea is a great one- especially its mouthfeel and warming energy.

The pictures on your blog (www.terreetfeu.fr) are awesome. The teabowl festival looks wonderful.



Richard Zhang said...

Hi Matt:

I am Alexa, a sales assistant from VICONY TEAS CO.,LTD. I am also an
editor of Vicony Tea Directory which is a niche tea directory created for people involved in tea industry.

Recently, I found your blog was so great that I added it at
Is it ok? Kindly give us your feedback.

I wish you could also add a link to our website at your blog.
URL: http://www.viconyteas.com.(We are a chinese tea manufacturer &

If you are glad to,I will also ask for my manager's approval to send you samples for review in the next step.

Best Regards

Alexa Wang

Matt said...


Your blog seems to be quite the undertaking- an informative reference for beginners no doubt. One particularly enjoyed your knowledgeable post on Keemun. When will we see some recent posts (Question Mark).

Thanks for your kind words.


Petr said...

I have find your blog when i was looking for information about ddok-cha and I find much more. Matt, your blog is exquisite ! Thank you very much. And what more, I find that David, my colleague and friend from France is fan of your blog too. Mungyeong Chassebal festival was great.

Matt, I hope you will keep this blog alive. Best wishes.

Petr from Czech republic

(you can get to know me here:http://www.artkeramika.cz/keramikstudio/?lang=en&page=wood)

Matt said...


Thanks for your support. Your work is beautiful.

Did you go to the Mungyeong Chassebal festival too?


Sent you a message through your blog did you get it?

Haven't received your response.


Petr said...

Hi Matt,

yes, we have been there two times and it seens that I will go with my pots this year again.

May I ask you something? On your blog predominate teas and pottery from Korea. I have not found what is your conection to Korea culture. Do you live there or you are "only" enthusiastic tealover ? Thanks and sorry that I am out of topic(Lincang 2006)


Matt said...


Your pots... they are very nice.

Your teabowls are even nicer!

Yes, one has been a tea enthusiast for a while now.

One spent some years in Korea.

At that time one studied the Korean Art of Tea.

There was no English print (and nothing on the net) on tea culture in Korea so this blog hoped to remedy this gap in knowledge.

Influenced by Korean tea culture, this blog reflects the deep meaning of Korean tea.

Petr, no need to apologize for going off topic, all comments are always welcome.